Shrimp With Artichokes

• 1 (14 oz.) can artichoke hearts, drained and quartered
• 3/4 lb. medium shrimp, cooked
• 6 Tbsp. butter
• 1/4 lb. mushrooms, sliced
• 3 Tbsp. flour
• 1 1/2 c. milk
• 1/4 c. dry sherry
• 1 Tbsp. Worcestershire sauce
• salt and freshly ground pepper
• 1/4 c. Parmesan cheese, grated
• paprika

1. Butter a 2-quart baking dish and arrange artichoke hearts in a single layer.
2. Cover them with cooked shrimp.
3. In a small saucepan, melt 3 tablespoons of butter and saute mushrooms for 3 minutes over medium heat.
4. Spread mushrooms over shrimp.
5. Melt the remaining 3 tablespoons of butter, add the flour and mix well. Whisk in the milk, sherry and Worcestershire sauce.
6. Cook, stirring, until thickened.
7. Season to taste with salt and pepper. Pour this sauce evenly over the top of the mushrooms and sprinkle Parmesan cheese over the top.
8. Sprinkle with paprika.
9. Bake for 35 minutes at 375u0b0.

hearts, shrimp, butter, mushrooms, flour, milk, sherry, worcestershire sauce, salt, parmesan cheese, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=867557 (may not work)